This aromatic dish is full of warm rich spices and tender mouthwatering beef. The addition of soft apricots add a welcomed sweetness to the dish and cuts through the rich tomato based sauce. Serve it as a hearty main dish or as part of a Mezze platter with Cous Cous or flatbreads.
Harissa Beef & Chickpea Tagine
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Harissa Beef & Chickpea Tagine
Rated 5.0 stars by 1 users
Category
Beef
Cuisine
Mediterranean
Servings
4
Cook Time
3 minutes
This aromatic dish is full of warm rich spices and tender mouthwatering beef. The addition of soft apricots add a welcomed sweetness to the dish and cuts through the rich tomato based sauce. Serve it as a hearty main dish or as part of a Mezze platter with Cous Cous or flatbreads.
Ingredients
- 1kg Ox Cheeks
- 800g Tinned Chickpeas
- 300g Soft Dried Apricots, cut in half
- 1 large Brown Onion, roughly chopped
- 2 Bell Peppers, roughly chopped
- 1 Tin Chopped Tomatoes
- 3 tbsp Angus & Oink Ras El Hanout
- Fresh Mint
- Fresh Parsley
Directions
- Preheat oven to 160c.
- - Cut the ox cheeks into large chunks then add them to a deep heavy bottomed pan or Dutch oven and sear all over.
- - Add the onion, peppers, chickpeas, tomatoes and stir in the Ras El Hanout. Cover with a lid and place in the oven and cook for 3 hours. Half way into cooking, stir in the chopped apricots then return to the oven.
- - Once cooked, remove from oven and serve with Cous Cous and garnish with chopped fresh mint and parsley.